Doing another foot peel
7 years ago
last modified: 7 years ago
My daughter ordered some foot peels from eBay. They're really inexpensive so she ordered 4 and gave me 2. It's been close to 2 months since my first one so I decided to do another peel. Wow! I can't get over how quickly these ones work and how much better my feet already feel.
When I went to BC to visit my family, I saw my moms feet, which were horrible! I promptly brought her to the drugstore chain that I work for and bought her two "Oh-K!" brand Peeling Foot Masks. I have one, but haven't used it yet. I talked to her last night and she said it's working really well, her skin is peeling off and she's using the O'Keefe's foot cream as well. She's tried every cream out there, but never knew about peels. I bought her two, so she could do another one in a few weeks if not enough skin peeled off. Trust me, her feet were SO bad!
I'm going to order more of the ones my daughter bought. I couldn't get over how quickly they started working compared to the expensive ones I bought here. Someone here said they needed the toughness of the skin because they ran a lot. Well, the skin on my feet is still really tough: just not dry, cracked or ugly.
These are the ones I just ordered (decided to do that while I was here lol) in case you're interested. They're really inexpensive but do take quite some time to arrive.
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7 years agoRelated Discussions
Another first square foot garden
Comments (8)I used 1x2's for mine, tho they were only 4ft. long, they held up fine. Yours appear to be longer. You could add another "cross" piece to add support. If you have the means cut either a 2x4 or 1x3 down the middle lengthwise to make a 2x2. I made a couple at the end of last season. Alot stronger. Or you can screw two 1x2's together making a 2x2. Prob alot easier. I prefer bolting to the frame rather than trying to pound an 8ft or 10ft. pipe 2ft into the ground. 1. Can't reach that high 2. Soil is soft and really doesn't support stakes of any sort. I extended my 6ft ones last yr. another 3ft (they looked like goal posts) before I realized if the tomatoes grew that high, there was no way I could reach them anyway. Plan aborted. Just let them grow back towards the ground. Problem solved. Good Luck whatever YOU decide. Gumby_CT...See MorePick and Peel Shrimp - what do you do?
Comments (17)Well I'm really sad because I can't find the poached shrimp recipe; I can "see" it and it's in a mag I must have tossed. But this sounds extremely close to what I remember. From Cooks Illustrated. I'll have to try it myself - the interesting part is making stock with the shells rather than cooking them in shells: 1 pound large shrimp (16 to 20 count), peeled, deveined, and rinsed, shells reserved 1 teaspoon table salt 1 cup dry white wine 4 peppercorns 5 coriander seeds 1/2 bay leaf 5 sprigs fresh parsley leaves 1 sprig fresh tarragon leaves 1 teaspoon lemon juice from 1 small lemon 1. Bring reserved shells, 3 cups water, and salt to boil in medium saucepan over medium-high heat; reduce heat to low, cover, and simmer until fragrant, about 20 minutes. Strain stock through sieve, pressing on shells to extract all liquid. 2. Bring stock and remaining ingredients except shrimp to boil in 3- or 4-quart saucepan over high heat; boil 2 minutes. Turn off heat and stir in shrimp; cover and let stand until firm and pink, about 8-10 minutes. Drain shrimp, reserving stock for another use. Plunge shrimp into ice water to stop cooking, then drain again. Serve shrimp chilled with cocktail sauce. And the grilled shrimp I absolutely love - haven't made it in a while so it's more involved than I remember. But brining then marinating really makes it great. ingredients 1 quart water 1/3 cup salt 1/3 cup (packed) golden brown sugar 1 1/2 pounds uncooked large shrimp, unpeeled 1/4 cup olive oil 2 tablespoons dry white wine 2 garlic cloves, minced 1 tablespoon chopped fresh parsley 1/4 teaspoon dried crushed red pepper Roasted Garlic-Herb Sauce (you can get the link from Epicurious.com - I made it the first time and thought nothing of it. The shrimp are delicious by themselves.) preparation Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp. Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp. Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes. Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately. Bon Appétit, July 2001...See MoreAnother foot question: corns
Comments (8)I had a corn on my foot, at the metatarsal (forefoot, ball of foot) area. Hurt like a son of a gun. Corns are like little conical diamonds -- the sharp apex digging into us. To relieve the pressure in that small area, I fashioned my own donut cushions. I used thicker foam, made a donut hole in it (exacto knife before cushion applied), and stuck it on w that satin looking medical tape. It took a few weeks, but the corn did go away and meanwhile I wasn't hurting. Mine was from walking barefoot on hard flooring. If you have one from shoe pressure, you'll want to remedy that scenario so that another corn won't grow. Cathyid, funny story ;) I had a painful bone spur on my elbow. One day I fell off a step stool and that elbow w the bone spur slammed into the wood floor, right on the point of the elbow -- PAIN! A week or so later, my bruise felt better, and I noticed that the bone spur was gone ;/ It had apparently been smashed off. Geez, if I'd known about that "treatment," I would have taken a ballpeen hammer to it a year or so earlier. Colleen, you are fearless ;)...See MoreTo Peel or Not to Peel
Comments (6)All my extra tomatoes get cored, and cut in big chunks (Juliets, grapes and cherries are left whole), then put in the oven at 350 or so, and roasted down for a few hours. Then stuffed in ziplocs and into the freezer. Then I blend them up and use them however I wish. I have a small blender like a magic bullet. It blends it up all the skins and most of the seeds. I haven't noticed any bitterness from the seeds, like some people find....See More- 7 years ago
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